Behind the French Menu: Paleron – A French cut from the center of a shoulder of beef or veal and occasionally pork

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

The paleron, a French beef center shoulder fore cut.

Braised beef daub in red wine.

Crispy onions, green beans, horseradish and puree potatoes.

Photograph courtesy of Nikki Tysoe

www.flickr.com/photos/fimbrethil/8019717298/

This cut, for beef, is often used for Provencal Daubs and other stews. Within the rules of French cuisine, it comes from the center of the shoulder. This cut is full of flavor, a while a well-cooked steak is precisely that, a well-cooked stew, when not over spiced allows to you taste the full flavor or the meat that no grilled or fried dish can offer. The better restaurants will identify the origins of the beef, and the cuts they offer — their knowledgeable clientele will return again and again they see named and highly rated additions to the menu.

There is no exact UK OR USA cut that matches a paleron.

There is lots of confusion with the French, UK and USA cuts from the shoulder. Many shoulder cuts make excellent steaks, and the whole shoulder area is often referred to in the UK and USA as chuck or chuck steaks, and the paleron is a center shoulder cut sometimes identified in the USA as the top blade or flat-iron. Now steaks may be prepared from this cut, but there are others that are better. In France, the paleron is nearly always used for slowly braised or stewed beef and veal dishes along with the occasional pork dish.

UK fore cuts.

Photograph courtesy of Barton Farms Shop

Paleron on French Menus:

Ravioles de Paleron de Bœuf, Toast de Moelle et Mousseline de Carottes à l’Orange, Émulsion Réglisse – Ravioli stuffed with meat from a daub or another stew served with toast with bone marrow and a moose of carrots flavored with orange and a thick licorice sauce.

Brochettes De Paleron De Bœuf Marinées – Skewers of marinated beef from the paleron.

Cuts from a paleron.
The USA top blade, or flat-iron.

Photograph courtesy of Les Producteurs Reunis

Le Paleron De Bœuf Irlandais Aux Champignons Et Lard Gras, Pressé De Cèleris et Carottes Confites – A stew of the paleron from Irish beef prepared with button mushrooms and fatty bacon and served with a jam (confit) made with celery and carrots.

Paleron de Bœuf Servi Avec son Jus, Risotto aux Truffes et Croûtons de Pain – A beef paleron served with its natural cooking juices, a risotto flavored with truffles and accompanied by bread croutons

Paleron de Bœuf à la Crème d’Échalotes

et Risotto aux Topinambours

A braised beef paleron prepared with cream of shallots

and risotto with Jerusalem artichokes.

Photograph courtesy of La Viande Francais.

Paleron de Bœuf Charolais Braise Doucement au Four, Jus au Poivre de Java, Legumes Glaces, Galette de Patate Douce. Paleron of Charolais beef slowly braised in the oven with a natural gravy flavored with the Balinese long pepper and served with glazed vegetables and a sweet potato crepe.

Poivre de Java - Cubeb Pepper (also called Tailed Pepper), is a real pepper cultivated for its fruit and essential oil. It is mostly grown in Java and Sumatra and so it is often called Java pepper which is then confused with Long pepper that also comes from Java and is related.

Cubeb pepper

Photograph courtesy of Zamouri Spice

Paleron de Porc aux Légumes de Saison – A paleron cut from a pork shoulder and served with the season’s vegetables.

Salade de paleron de bœuf

Photograph courtesy of Elle

Le Paleron De Veau Français Confit À Basse Température Jets De Houblon, Garniture Maraichère – A paleron of French veal confit (slowly cooked) at a low temperature and served with hop shoots and market garden vegetables.

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Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

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